Chuletas De Puerco Criollas Recipes

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CHULETAS DE CERDO A LA CRIOLLA (PORK CHOPS IN CREOLE SAUCE)



Chuletas de Cerdo a la Criolla (Pork Chops in Creole Sauce) image

Chuletas de Cerdo a la Criolla is a dish that I enjoyed growing up in Colombia and now often cook at home. Pork Chops cooked with a sauce made with spices, onions and tomatoes makes for a warm and satisfying dinner. I love serving it with white rice, which soaks up the delicious sauce. However,.

Provided by Erica Dinho

Categories     Main Course

Number Of Ingredients 9

4 bone-in pork chops
2 tablespoons vegetable oil
3 garlic cloves (minced)
1/2 tablespoon mustard
1 tablespoon ground cumin
3 to matoes (diced)
2 medium onions (cut into slices)
1/4 cup chopped cilantro
Salt and black pepper

Steps:

  • Place the pork chops in a zip lock plastic bag. Add the mustard, cumin, garlic, salt and pepper.
  • Refrigerate for 1 hour or overnight. Be sure the pork chops are evenly covered.
  • In a large skillet, heat the oil over medium heat. Place the pork chops into the skillet and cook for 3 minutes per side. Remove the pork from the pan and keep aside on a warm plate.
  • Add the onions and tomatoes to the same skillet where the pork was browned, adding an additional tablespoon of oil if needed. Cook over high heat for about 5-7 minutes or until browned and softened, stirring frequently to avoid burning. Add the reserved cooked pork chops and cover, reduce the heat to medium-low and simmer until the pork is tender and barely pink in the center, about 15 minutes. Divide the chops among plates, spoon the sauce over the top, add the cilantro and serve immediately.

CHULETAS DE PUERCO (PORK CHOPS) WITH SAUCE AND AVOCADO



Chuletas De Puerco (Pork Chops) With Sauce and Avocado image

This Cuban pork chop recipe is based on one by Three Guys from Miami blog. It requires some marinade time (not included in prep time below), so advance planning is necessary.

Provided by PanNan

Categories     Cuban

Time 30m

Yield 6 pork chops

Number Of Ingredients 17

1 teaspoon dried oregano
1/4 teaspoon ground cumin
5 garlic cloves
1/2 teaspoon black peppercorns
1 teaspoon salt
6 pork chops (thin cut)
1/4 cup orange juice
1/4 cup vinegar
1/4 cup olive oil
2 large onions, sliced
1 cup tomato sauce
1/2 cup red wine
1/4 cup flour (for dusting)
3 tablespoons olive oil (for frying)
1 avocado (sliced into 6 slices)
salt and pepper
1 lime, juiced

Steps:

  • Use a mortar and pestle to crush the oregano and cumin. Add the garlic, peppercorns and salt to the mortar and crush until you have a smooth paste. Generously smear the chops with this paste. Place the chops in a glass baking dish.
  • Whisk the orange juice, vinegar, and olive oil together in a small mixing bowl. Cover the pork chops with the sliced onions and the orange juice mixture. Seal the baking pan with plastic wrap and refrigerate for a minimum of 4 hours.
  • Remove the pork chops from the marinade. Pat them dry with paper towels. Place the marinade and the onions in a 2-quart saucepan with the tomato sauce and wine. Bring to a boil, then reduce heat to low, and let simmer, uncovered, stirring occasionally until the pork chops are cooked. Meanwhile, lightly dust the pork chops on both sides with flour. Heat some olive oil in a large sauté pan until it just begins to smoke. Quickly add the pork chops and brown on both sides. Reduce heat to medium low and continue to fry the chops until they are cooked through, about 15 more minutes.
  • Serve the chops with plenty of sauce poured over the top. Garnish with slices of fresh avocado seasoned with salt, pepper, and lime juice.

Nutrition Facts : Calories 611.4, Fat 38.9, SaturatedFat 8.9, Cholesterol 137.3, Sodium 717.7, Carbohydrate 17.6, Fiber 4.4, Sugar 5.3, Protein 43.9

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